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Black Bean Salad

The ease of making this salad is second only to its taste. I love that it has beans. My kids call beans the magical fruit and I for one, am glad they like beans. My favorite part is how refreshing it is. Sometimes it’s the main course and other times it’s an appetizer where we use tostada chips to dip into it. As a mom I love it too because I know everything in it is healthy and oh so good for us. Whenever I make it for a dinner party, my guests always want the recipe. I like to surprise them and tell them how simple it is to make.

This salad tastes even better after a couple of days when all the ingredients have had a chance to marinate together. During the summer I double the recipe and we like to have it for lunch or as a snack. My kids help themselves to it all day long.

When we go down the street to the community pool or to the beach, we usually take along a healthy portion. This dish tastes excellent when it’s cold and a great substitute when a sandwich at the beach feels too heavy. It’s not filling but superbly satisfying.

Caution, once you make this recipe you may find yourself doubling the recipe time and time again. On those rare occasions when you don’t you’ll wish you had.

Add the tomatoes, red onion, cilantro, corn, serrano pepper (optional) and the liquid mixture to the beans. Add avocados (optional) at the end and toss gently. Chill salad for about 30 minutes or overnight to marinade.

This salad looks perfect for a meal or appetizer. I can’t wait for your book to come out! Thanks! xo

Thanks Joyce!

I love black bean salad. With a good piece of bread, it makes a meal for me. Beans are so versatile — salad, soup, burrito filling. I think I even saw a recipe for black bean brownies. Haven’t tried that yet.

Oh, I received my calendar yesterday. I love the photos and recipes. Thank you very much.